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Old 11-12-2012, 01:32 PM   #67 (permalink)
cjohnson728
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Lisa, here is the recipe:

As I mentioned, I subbed in some wheat flour (1 C., I think?). I didn't use a food processor for the dough; I just cut in the butter with a pastry blender. I also just drizzled the glaze instead of icing the whole pop tart.

They are time consuming and not low cal by any stretch, but they are fresh and free of additives and very nice for a special treat.

I am hesitant to post the link because the blogger also has a catering business that can be accessed via his blog and may therefore be considered advertising here, but if you do a search for "the candid appetite," you will find it. He is a very talented young man! The recipe on the site also has pictures, which are very helpful.

Cinnamon Brown Sugar Pop-Tarts

Taken and adapted from the Food Network Magazine.

Use this recipe as a base recipe and fill them with whatever flavors you’d like.

Yield: 9 toaster pastries
Ingredients:
For the pastry:

2 1/2 cups all-purpose flour
1 teaspoon salt
2 sticks (1 cup) unsalted butter, cold, cut into small chunks
4 tablespoons ice water, plus more if needed

For the filling:

1/2 cup brown sugar
2 teaspoons ground cinnamon
1 tablespoon all-purpose flour

1 large egg, whisked with a tablespoon of water, to brush pastries with

For the glaze:

3/4 cup powdered sugar, sifted
4 teaspoons milk, plus more as needed
1/2 teaspoon ground cinnamon
1/4 teaspoon vanilla extract

Preparation:

Preheat the oven to 350.

In the bowl of a food processor, combine the flour and salt; pulse a couple times to combine the ingredients. Throw in the cold, diced butter, and pulse 10 more times or until the mixture resembles coarse crumbs, about the size of peas.

With machine running, add ice water through the opening on top of the lid, in a slow, steady stream, one tablespoon at a time, just until dough holds together without being wet or sticky. It should form a ball and come away from the sides. It is very important to not over process the dough. A way to test the doug is by squeezing a small amount of dough together; if it is still dry and doesn’t come together, add a bit more water, 1 tablespoon at a time. Divide the dough in half, and place each half on a piece of plastic wrap. Shape into disks and tightly wrap in plastic. Place the disks in the refrigerator and chill for at least 1 hour or up to overnight.

To assemble the toaster pastries: Remove the chilled dough from the refrigerator and allow it to thaw for a bit. This will help you roll out the dough, and make it easier to work with. Place one piece on a lightly floured work surface, and roll it into a rectangle about 1/8 inch thick. Trim the sides of the dough so that it measures 912 inches in size. Repeat with the second piece of dough. Cut each piece of dough into thirds and then each third into thirds again. You should end up with 9 rectangular pieces, each measuring 34 inches. Using a ruler will make this process easier.

Beat the egg with a tablespoon of water and brush it over the entire surface of the first dough pieces. This will be the “bottom” of the tart; the egg will help glue the lid on. Place a heaping tablespoon of filling into the center of each rectangle, making sure to leave about 1/4 inch of space on the edge. Brush the second dough pieces with egg wash as well, and place a second rectangle of dough atop the first, using your fingertips to press firmly around the pocket of filling, sealing the dough well on all sides. Crimp the edges with a fork all around the edge of each rectangle. This will ensure the tarts do not open up during baking.

Gently place the tarts on a parchment-lined baking sheet. Prick the top of each tart five times with a skewer or tooth pick; this will allow the steam to escape, so that the tarts will become light and airy instead of flat pop-tarts. Brush the tops with extra egg wash. Refrigerate the tarts, uncovered, for about 30 minutes. This will allow the butter in the dough to chill and firm up causing a flakier crust.

Remove tarts from the fridge and bake for about 20-25 minutes or until they’re golden brown, rotating the pan halfway through baking. Let the tarts cool on the pan for about 5 minutes, and then transfer them to a cooling rack and allow them to cool completely before glazing.

To make the glaze, mix all the ingredients together in a bowl until it reaches a spreading consistency. It should be thick but not too thick. Use a butter knife or offset spatula to glaze each tart. Allow the glaze to harden before eating. Store them in an airtight container. To reheat, place in a350 oven and heat for 10 minutes. Or you can pop them in a toaster to warm them for a few seconds. Enjoy.
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Last edited by cjohnson728; 11-12-2012 at 01:38 PM.
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